Pear Sauce – Pira Pulmentari Vicem
This Pear Sauce recipe is based on a recipe mentioned in Pliny the Elder’s Natural History Book 15, Chapter 17. For a more authentic taste, use Muscat of Samos Greek Sweet wine. Kourtaki is a good brand of this wine, available in Total Wine and other wine stores in the US.
Servings Prep Time
4people 30minutes
Cook Time Passive Time
30minutes 1hour
Servings Prep Time
4people 30minutes
Cook Time Passive Time
30minutes 1hour
Ingredients
  • 2lb Pears
  • 300ml WineSweet, Red or White
Instructions
  1. Peel, core, and dice all of the pears.
  2. Add pears and wine into a heavy sauce pan. Simmer with the lid on for 30 minutes. For a more authentic taste, use Muscat of Samos Greek Sweet wine.
  3. Puree the mixture in a blender and place into a bowl.
  4. Cool in the refrigerator for 1 hour prior to serving. Serve in bowls as an alcoholic sweet dessert.
Recipe Notes

Although in Grant’s book it is described as Pear Jelly, when I made it, it was liquidy, more like Pear Sauce. Note that the alcohol from the wine does not cook off, so this sauce is intoxicating if you eat too much.